Pork Tenderloins with Cinnamon and Cranberries

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 190°C (375°F).

2. 2

   In a bowl, combine the cinnamon and 15 ml (1 tablespoon) olive oil. Brush the tenderloins with the cinnamon oil. Season with salt and pepper.

3. 3

   In a large, ovenproof skillet over medium-high heat, brown the tenderloins in the remaining oil. Transfer to a plate and set aside.

4. 4

   In the same skillet, brown the onion and garlic, adding oil as needed. Add the remaining ingredients and bring to a boil, scraping the bottom of the skillet with a

5. 5

   wooden spoon to free any browned bits. Return the tenderloins to the skillet, transfer to

6. 6

   the oven and roast until pale pink in the centre, 15 to 20 minutes, depending on the meat’s thickness.

7. 7

   Remove from the oven. Tent with aluminum foil and let rest for 5 minutes.

8. 8

   Slice the tenderloins. Arrange the slices on plates and spoon the cranberry-flavoured cooking juices over them. Delicious with

9. 9

   Leek and Potato Gratin, rice or couscous.